Here’s a recipe for Hard Crust Bread, also known as artisan bread. This bread has a thick, crispy crust and a soft, airy interior, perfect for sandwiches or dipping in soups and stews!
Ingredients:
- 3 1/2 cups all-purpose flour (or bread flour for a chewier texture)
- 1 1/2 tsp salt
- 1 tsp instant yeast (or active dry yeast)
- 1 1/2 cups warm water (about 110°F or 43°C)
- 1 tbsp honey (or sugar)
- 2 tbsp olive oil (optional, for a richer dough)
- Cornmeal or flour (for dusting the baking surface)
Instructions:
1. Activate the Yeast:
- In a small bowl, combine the warm water with the honey (or sugar). Sprinkle the instant yeast over the top and stir gently to combine. Let it sit for about 5-10 minutes, until it becomes frothy. If you’re using active dry yeast, you might need to let it sit for a little longer.
2. Mix the Dough:
- In a large bowl, combine the flour and salt.
- Once the yeast is frothy, pour the yeast mixture into the flour mixture and stir with a wooden spoon until the dough comes together. If using olive oil, add it at this stage as well.
- The dough should be slightly sticky but manageable. If it’s too dry, add a little more water (a tablespoon at a time). If it’s too wet, add a bit more flour.
3. Knead the Dough:
- Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it’s smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for about 5-7 minutes on low to medium speed.
4. First Rise:
- Form the dough into a ball and place it in a lightly oiled bowl, turning the dough once to coat it in oil.
- Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free area for about 1 to 1.5 hours, or until it has doubled in size.
5. Shape the Dough:
- Once the dough has risen, punch it down to release the air and turn it out onto a floured surface.
- Shape the dough into a round or oval loaf, depending on your preference. If you want a round loaf, tuck the edges of the dough underneath to form a smooth top. For an oval loaf, gently shape the dough into an elongated oval shape.
6. Second Rise:
- Place the shaped dough onto a parchment paper-lined baking sheet or a pizza stone sprinkled with cornmeal. Cover it loosely with a kitchen towel and let it rise for another 30-45 minutes, until slightly puffed.
7. Preheat the Oven:
- Preheat your oven to 475°F (245°C) with a baking stone inside, if using. Place an empty metal pan on the bottom rack of the oven for creating steam (this will help develop the crust).
8. Bake the Bread:
- Right before baking, make a few shallow slashes across the top of the loaf with a sharp knife or razor blade. This will allow the bread to expand as it bakes.
- Transfer the dough (with the parchment paper, if using) onto the preheated stone or directly onto a baking sheet. Pour 1 cup of hot water into the preheated metal pan at the bottom of the oven to create steam.
- Bake the bread for about 30-40 minutes, or until the loaf sounds hollow when tapped on the bottom and has a golden-brown, crispy crust. If using a thermometer, the internal temperature of the bread should reach about 200°F (93°C).
9. Cool:
- Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing. This helps the interior finish setting and gives the bread its full flavor.
Tips:
- Steam: The steam created by placing water in the hot pan will help form the hard, crispy crust. If you don’t have a metal pan, you can spritz the dough with water before baking.
- Storage: This bread is best eaten the day it’s baked, but you can store it in a bread box or wrapped in a clean kitchen towel for a few days. It can also be sliced and frozen for later use.
Enjoy your Hard Crust Bread with butter, jam, or as a base for sandwiches. It’s a perfect treat for any bread lover!
